We have a row of miniature apples (about the size of cherries) that grow on our block, and I’ve been trying to figure out what to do with them for years. A week ago or so Zack turned me on to the “Saving the Season” canning book/memoir by Kevin West (here’s his blog), and I’ve got a pretty serious canning crush on this guy. So I followed his instructions to make crabapple jelly without store-bought pectin, instead making a pectin stock from the fruit, and it was pretty fun. I’ve had all kinds of jam trouble lately but this jelly set up really nicely (maybe too nicely, it’s pretty darn firm in the fridge.) I love adding herbs to jelly, and he recommended thyme, though in hindsight I wish I would have went with rosemary.